Keto Ground Beef Taco Salad
FOR THE TACO MEAT
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 garlic cloves minced
- 1 green bell pepper diced
- 1 jalapeño pepper diced
- 6 ounces diced tomatoes divided
- 1 pound 80-percent lean ground beef
To make the taco meat
- 1/2 tsp. paprika
- 1/2 tsp cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
FOR THE TOPPINGS
- 1/2 cup shredded Cheddar cheese
- 1 avocado diced
- 1/4 cup sour cream optional
- Fresh cilantro chopped
- 4 romaine lettuce leaves chopped
- In a large skillet over medium-high heat, heat the olive oil for about 1 minute. Add the onion and garlic. Cook for 2 minutes, until tender.
- Add the bell pepper, jalapeño pepper, and 3 ounces of diced tomatoes to the skillet. Cook for 3 to 4 more minutes.
- Transfer the mixture to a large bowl. Set aside. Reserve any liquid left in the skillet and place back over the heat.
- Add the ground beef to the skillet. Cook for 8 to 10 min¬utes, crumbling the meat, until browned.
- Add the cumin, paprika, salt, and pepper. Stir to combine.
- Transfer the beef to the large bowl with the onion and pepper mixture. Toss to combine.
- Mix in the remaining 3 ounces of tomatoes.
- Gently stir in the avocado. Do not overmix.
- Plate each serving of taco salad with a portion of the romaine, cheddar cheese, sour cream, and cilantro toppings.
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